Easy Kulfi Ice Cream (no-churn, Eggless Indian Ice Cream)

1 pinch saffron (7-8 strands soaked in 1 tablespoon hot water)

2 cups heavy whipping cream (chilled (1 pint))

14 oz sweetened condensed milk (chilled (1 can))

1 teaspoon crushed cardamom (fresh (5-6 pods seeded and crushed))

2 tablespoons rose water (or kewra essence (see notes for substitution))

1 cup assorted nuts (pistachio, cashews, almonds) (finely chopped (see notes))

Soak saffron: Soak saffron strands in hot water while you whip the cream. Alternatively, add saffron and cold water to a microwave-safe bowl and heat for 25-30 seconds.
Whip heavy cream: In a large mixing bowl, add heavy cream and start whipping using a hand mixer. Alternatively, use a stand mixer and use the whisk attachment. Whip the cream till it forms stiff peaks.
Combine with condensed milk: Add a scoop of whipped cream to the condensed milk and mix until combined. This lightens the condensed milk. Then pour the condensed milk into the whipped cream. Using a spatula, gently fold the two together till you reach a silky-smooth consistency.
Mix flavorings and nuts: Add soaked saffron with the liquid, cardamom, rose water, and chopped nuts to the bowl and gently fold them in.
Chill: Pour this mix into a freezer-safe bowl. Seal it tightly with an airtight lid, then stick it in the freezer for 6-8 hours.

Course🍰Dessert

Diets🥕Vegetarian🌾Gluten-free...

Category🍦Ice Cream

Cuisine🇮🇳Indian

Occasions🎉Celebration🍦Summer Treat

Season☀️Summer

DifficultyEasy ⏰